New legislation from January 2006 states that all the catering establishment must have a documented HACCP system in place. The level 3 award will help candidates to implement a food management system, based on the principles of HACCP. Each of the seven principles of HACCP are detailed in the context of a catering enterprise.The controls required to ensure food safety are examined. The assessment will be based on a course study (scenario & a set of questions) that most closely relates to the candidates own area of work. Study aids will focus on catering practice and guide candidates in implementing a food management system, to ensure that hazards are indentified & controlled and good food hygiene standards are maintained.


Who needs this qualification?:
This qualification is aimed at Catering Mangagers/Supervisors/Assistant Cooks

Course Duration
One Day Programme
(6 Hours Tuition plus 1 Hour examination time)

Cost
£95.00 per person

Assessment
Short assesment completed under exam conditions.